Bio-synthesis of food additives and colorants-a growing trend in future food

文献类型： 外文期刊

第一作者： Sun, Lichao

作者： Sun, Lichao;Xin, Fengjiao;Alper, Hal S.;Alper, Hal S.

作者机构：

关键词： Food additives; Food colorants; Synthetic biology; Metabolic engineering; Bioproduction; Future food

期刊名称：BIOTECHNOLOGY ADVANCES （ 影响因子：14.227； 五年影响因子：16.301 ）

ISSN： 0734-9750

年卷期： 2021 年 47 卷

页码：

收录情况： SCI

摘要： Food additives and colorants are extensively used in the food industry to improve food quality and safety during processing, storage and packing. Sourcing of these molecules is predominately through three means: extraction from natural sources, chemical synthesis, and bio-production, with the first two being the most utilized. However, growing demands for sustainability, safety and "natural" products have renewed interest in using bio-based production methods. Likewise, the move to more cultured foods and meat alternatives requires the production of new additives and colorants. The production of bio-based food additives and colorants is an interdisciplinary research endeavor and represents a growing trend in future food. To highlight the potential of microbial hosts for food additive and colorant production, we focus on current advances for example molecules based on their utilization stage and bio-production yield as follows: (I) approved and industrially produced with high titers; (II) approved and produced with decent titers (in the g/L range), but requiring further engineering to reduce production costs; (III) approved and produced with very early stage titers (in the mg/L range); and (IV) new/potential candidates that have not been approved but can be sourced through microbes. Promising approaches, as well as current challenges and future directions will also be thoroughly discussed for the bioproduction of these food additives and colorants.

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